Comparison of Purification Procedures for p‐Conglycinin and the Effect of Toasting: A Research Note

D. D. WINTERS, S. L. CUPPETT, M. G. ZEECE

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

A comparison of the effectiveness of two procedures, ammonium sulfate fractionation and concanavalin A affinity (Con A) chromatography, for the purification of β‐conglycinin from soy flour was made. In addition, the effect of toasting on the effectiveness of these two procedures for purifying β‐conglycinin was studied. Results indicated that Con A affinity chromatography was less effective than the ammonium sulfate fractionation for the purification of β‐conglycinin. The ammonium sulfate fractionation produced nearly homogeneous β‐conglycinin; however, the yield from this procedure was very low (4.1%). Toasting the soy flour decreased the purification effectiveness of both procedures.

Original languageEnglish (US)
Pages (from-to)283-284
Number of pages2
JournalJournal of food science
Volume55
Issue number1
DOIs
StatePublished - Jan 1990

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toasting
ammonium sulfate
fractionation
Ammonium Sulfate
soy flour
affinity chromatography
concanavalin A
Flour
Concanavalin A
Affinity Chromatography
Research

ASJC Scopus subject areas

  • Food Science

Cite this

Comparison of Purification Procedures for p‐Conglycinin and the Effect of Toasting : A Research Note. / WINTERS, D. D.; CUPPETT, S. L.; ZEECE, M. G.

In: Journal of food science, Vol. 55, No. 1, 01.1990, p. 283-284.

Research output: Contribution to journalArticle

WINTERS, D. D. ; CUPPETT, S. L. ; ZEECE, M. G. / Comparison of Purification Procedures for p‐Conglycinin and the Effect of Toasting : A Research Note. In: Journal of food science. 1990 ; Vol. 55, No. 1. pp. 283-284.
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